More than half of grapes are water, they contain a lot of organic acids, mineral salts, pectin, sugar, vitamins C, B1, B2, B6, PP. All over the world, 2/3 of the harvested grapes are used for winemaking. Waste is used for the production of alcohol, enzyme and vitamin concentrates, tannin, tartar and acid.
In addition, excellent compotes, jellies, and preserves are prepared from grapes. It is dried, pickled, soaked and juice is squeezed out of the berries.

GRAPE JUICE

This is the simplest preparation for the winter. We take fruits for processing, preferably more sugary, but in general any will go. Juice can be obtained using a juicer, juicer, screw presses. And it is possible without such devices.
Wash the grapes for juice, let the water drain. Mash the berries with your hands or mince them. Strain, rubbing lightly, through a sieve or colander, then put on cheesecloth. In the squeezed pulp, you can add a liter of cold boiled water for 10 kg of pulp and drain again. Sometimes the juice of the first and second pressing is mixed. Warm up for 15 minutes without boiling. Then bring to a boil and pour hot cut into jars. Roll up. You can first pour it into jars and sterilize the grape juice in liter jars for 25 minutes (bring the water to a boil and immediately reduce the heat so that it does not boil). Grapes processed for juice can be used in other recipes.

MARINATED GRAPES

This preparation for the winter is a good addition to grilled meat and poultry. A slightly acidic marinade is being prepared. For 1 liter of water, there is a 100 gram glass of sugar, a 100 gram glass of vinegar. Boil this mixture. Wash the grapes, let the water drain. Arrange in prepared jars, you can in small bunches, you can - dividing into berries. Add cloves, bay leaves, allspice and some cinnamon. Sterilize a liter container for 12 minutes, a 3 liter container for 20 minutes.

Pickled grapes (other fillings)
And here's another fill kit. For 3.5 liters of water, 700 grams of sugar, 500 grams of vinegar, 1 tablespoon of salt. Spices to taste. Pickled the same way.
You can simply take sugar to taste in 1 liter of water, cut lemon into slices, grated lemon zest. Throw the zest on the bottom of the cans, then boil water with wedges. Pour the filled jars with marinade. Sterilize and roll up. The pickled grapes are ready. Here is such a homework.

Pickled grapes
2 kg of grapes. For a marinade for a 3-liter jar: 5 glasses of water, 0.5 kg of sugar, 0.5 glasses of 5% vinegar, 1 g of cinnamon, 10 pieces of cloves.
Grapes can be pickled both in clusters and berries - large, dense (they are separated from the brushes with scissors). In each case, the grapes must be thoroughly rinsed, lightly dried and placed in sterile jars.
Prepare the marinade: boil water with cloves and cinnamon for 10 minutes, add sugar, wait until the solution boils, then remove from heat and pour vinegar into it.
Pour the grapes with a hot solution, cover the jars with lids and put them in a saucepan with water heated to 50 degrees. Pasteurize half-liter cans at 90 degrees for 15 minutes, liter - 20 and three-liter - 45 minutes. Roll up.

Armenian pickled grapes
1 kg of clusters of medium-sized grapes of the varieties "Mskhali", "Achabash" or others.
For the marinade: 100 g of water, 200 g of vinegar, 20 g of salt, 50 g of sugar, 50 g of honey, 5 pieces of cloves and cardamom.
Rinse bunches of ripe grapes thoroughly, pour over with boiling water, then immediately immerse in cold water. Dry slightly and place in rows in sterile jars.
Prepare the marinade. Pour the grapes with a hot solution, cover the jars with lids and sterilize at 90 degrees half-liter jars for 15 minutes, liter jars - 20 and three-liter jars - 45 minutes. Roll up.

SOAKED GRAPES

5 kg of sweet and sour grapes.
For pouring: 2.5 l of water, 80 g of sugar, 25 g of salt, 25 g of mustard powder.
Choose ripe, strong, firm berries. Rinse them thoroughly in cold water, place them tightly in an enamel bucket or pan, cover with a napkin, put a wooden circle and oppression.
Prepare the fill. Fill the dishes with grapes with it. Leave at room temperature for 3 days, then take out to a cold place.
After 25 days, the grapes will be ready. Signs of readiness: berries are soft, but whole, sweet and sour with a characteristic odor. The solution is transparent, pleasant in taste and smell.

GRAPE COMPOTE

For syrup: for 1 liter of water - 600 g of sugar.
Select beautiful large grapes, rinse them thoroughly, let the water drain and put the grapes in jars.
Boil the syrup from water and sugar and pour the berries with boiling. Cover the jars with lids and put them to sterilize in a saucepan with water heated to 60 degrees. Sterilize half-liter cans for 8 minutes, liter - 10. Then immediately roll up and turn the cans upside down until they cool completely.

Grape compote
For pouring: 1 liter of water - 1 glass of sugar.
Rinse the grapes thoroughly in several waters and let the water drain. Lay the bunches of a sterilized three-liter jar, filling it by a third. Prepare the filling by dissolving sugar in boiling water. Pour jars of grapes with boiling pouring so that a little spills out, immediately roll up.

HOMEMADE GRAPE WINE

Grapes (preferably "Isabella") - 5 kg, granulated sugar - 3 kg, water - 12 liters.
We sort out the grapes, rinse, knead in an enamel bowl. Add granulated sugar to the berries and leave for a week to infuse. Then we fill them with boiled water and let stand for another month. Then we filter the wine through cheesecloth and bottle it.

Grape liqueur and wine from the same grape
For a three-liter jar: 2 kg of dark grapes removed from the bunches, 700 g of sugar and a glass of cold boiling water.
For syrup: 450g sugar, 1.5l water.
Place the prepared grapes in a three-liter jar, add sugar and a glass of cold boiled water there. Install a water seal on the jar or close it with a plastic lid with a rubber tube, the end of which is dipped into a jar of water. After 30-35 minutes, when fermentation stops, carefully pour the liqueur through cheesecloth, without squeezing the berries, then filter it, pour into bottles and seal.
Prepare light wine from the remaining berries. To do this, put them in a jar, knead, pour over the remaining syrup prepared in advance, install a water seal and close a lid with a tube and leave in a warm place for fermentation. After 20-30 days, strain the contents of the jar, filter, bottle and seal. Store liquor and wine bottles in a warm, cool place.

Drunk grapes
Large white grapes - 1 kg., Vodka - 1 l., Sugar - 400 g., Lemon - 2 pcs., Vanilla sugar - 1 bag, cloves - 8 pcs., Cinnamon - 2 sticks.
Place the washed grapes in a bowl of cold water for a while. Then wash the bunches and cut off the grapes from them so that tails about 5mm long remain on the berries: this will help to avoid the leakage of juice. Dry the berries with a paper towel. Using a sharp knife, cut the zest from the lemons with thin shavings, place it in a bowl, add vanilla, cloves and cinnamon. Dissolve the sugar in vodka, pour in the spices, stir and leave for 15 minutes so that the syrup is saturated with aroma. Fill sterilized jars with grapes, fill them with flavored vodka so that it completely covers the berries, and roll them up with lids. The grapes must be infused for at least 2 months before use.

GRAPE JAM FOR WINTER

For processing, free the berries from the twigs. We take 1 kg of sugar and 120 ml of water for 1 kg of berries. Boil water and sugar, put grapes, boil, turn off and leave to stand for 30-60 minutes. Then simmer for 20 minutes, stirring occasionally. Again, let it stand for the same amount. Cook over low heat until the grapes thicken and transparent. Before pouring, you can add lemon or orange zest, a little vanilla. Prepack hot and roll up.

Grape jam
For 1 kg of grapes: sugar - 1200 gr., Water - 2 tbsp., Vanillin - 1-2 gr.
Large grape varieties are preferred. The berries, peeled from the ridges, are washed in cold water. If the skin on the berries is too dense, we advise you to dip them in hot water for 1-2 minutes, then pour the boiling syrup over the berries and cook until tender.

Jam from grape juice and assorted fruits
The recipe for the preparation of the extract.
Reduce the juice made from sweet grapes by half. Cut apples, pears, plums, peaches (all optional) into pieces and immerse in grape extract for 5-6 hours. Boil over low heat for 20 minutes. Soak again for 5-6 hours. Bring to readiness and roll up hot. The jam is ready.

Another recipe for making grape jam
Blanch the berries in boiling water for 1 minute, cool in water. Syrup is being prepared. Take 1 kg of sugar for 1.5 cups of liquid. Pour the grapes with hot syrup and leave for 5 hours. Then cook for 5 minutes. If grapes with thick skin, then cook in 3 steps. If thin-skinned, then boil immediately after infusion until tender. Pack into jars and twist. For aroma, add lemon, orange, vanilla, cinnamon zest to taste.

Grape jam
For 1 kg of grapes - 1 kg of sugar, 300 g of water, citric acid, vanillin.
Select dense, undamaged berries, rinse thoroughly, let the water drain and immerse in boiling water for 1 minute. Then immediately immerse in cold. While the water is draining, boil the sugar syrup.
Pour the hot syrup into a bowl, put the grapes in it and leave for 6 hours. After that, put the basin on the stove, boil, boil for 10 minutes and leave for 8 hours. Repeat the same procedure a second time. Boil for the third time for 8 minutes, add citric acid, vanilla powder, hold for a couple of minutes and remove from heat.
Arrange hot jam in heated dry jars, roll up.

Grape jam with cherry flavor
3 kg of grapes, 3 kg of sugar, citric acid, vanillin, dried cherry stalks.
Sort the grapes thoroughly, rinse and blanch in hot (90 degrees) water for 2 minutes. In this water for aroma, in advance, lower the stalks of the cherry.
Boil the syrup from water and sugar, dip the blanched berries into it and set aside for four hours. Then bring to a boil, boil for an hour over low heat, remove from the stove for 10 minutes, add citric acid and vanillin, then boil the jam until tender.
Heat boiled dry jars and put hot jam in them. Cover with lids, put in a saucepan with hot (90 degrees) water and sterilize half-liter jars for 9 minutes, liter jars - 14.
Roll up and cool without turning the jar upside down.

Grape jam with pumpkin and pear
0.5 kg of grapes, 1.5 kg of pumpkin pulp, 600 g of pears, 3 glasses of grape juice, juice of 2 lemons, 1.7 kg of sugar, 2 tbsp. cognac.
Cut the peeled pears into cubes, grapes into quarters. Remove seeds and seeds. Put the peeled and diced pumpkin in a microwave-safe saucepan, add 200 g of sugar, close the lid and bake in the microwave for 20 minutes. Refrigerate.
Boil the grape juice in a bowl with a thick bottom to half of its original volume, then, without removing the pan from the heat, add sugar and, stirring constantly, dissolve it. Put fruits and pumpkin with pulp in this saucepan, stir, bring to a boil and turn off. Remove from heat and leave for 1 hour. Then boil again, add cognac for aroma and boil for 3 minutes. Pour into clean cans and roll up.

GRAPE JELLY

For 1 kg of grapes - 2 glasses of water, for 1 liter of juice - 700 g of sugar.
Select not quite ripe grapes with dense pulp. Sort thoroughly, wash, transfer to an enamel saucepan, bring to a boil and simmer for 16 minutes. Filter the resulting juice, filter the pulp as well.
Boil the juice in half, remove the foam. Continue to cook, gradually adding sugar. When the sugar is completely dissolved, check if the jelly thickens quickly when poured onto a plate. If it is fast, then the jelly is ready and can be removed from the heat.
Put hot in dry heated jars, cover with lids and put on the stove in a saucepan with a water temperature of 70 degrees. Close the pan lid. Pasteurize half-liter cans at 90 degrees - 8 minutes, liter cans - 12. Then roll up and cool the cans without turning them over.

JAM FROM GRAPE

For 1 kg of grapes: sugar - 200 gr., Half a lemon.
Separate the berries from the brushes, wash and place in a cooking bowl. Heat over low heat until juicing appears. Add sugar and lemon, sliced ​​into wedges. Now turn the heat up and, stirring constantly, cook the jam until tender, periodically skimming off the foam with the seeds.

GRAPE JUICE HONEY (Extract, Bekmes)

The boiled juice is called bekmes. They process it like this. The juice must be boiled with constant stirring until the volume is reduced by 3-3.5 times. You can determine readiness by looking - air bubbles get larger. The grape bekmes is light brown in color, the aroma is pleasant. It is bottled in any container, for example, in bottles for wine and vodka products. You can go to banks. You don't have to roll it up. Store in a cool place. Used as honey or for cooking various jams instead of sugar syrup.

VINEYARD

A vineyard is a type of soft drink made from grapes. Muscat varieties are best suited for him. You can safely treat them to guests - everyone will like it! Muscat grapes, mustard seeds, pears, quince, horseradish, grape jam.
Crush 25-30 mustard seeds, pour into a linen bag and sew up.
Cut the washed pears, quince and horseradish into pieces.
Rinse the bunches of grapes thoroughly with cold water, dry them slightly and put them in a wooden tub (you can also use earthenware or enamel dishes). Put a bag of mustard on the bottom, grapes on top. Interlace every 3 rows of grapes with pears, quince and horseradish. Top with grape jam 3 cm above the level of the berries laid in the tub. Cover everything with a clean cloth and remove to a cool place. After 25 days, the vineyard can be served.

GRAPE SYRUP

Sweet grapes of light-colored varieties, for 1 liter of juice - 1 kg of sugar.
For the syrup, select ripe, healthy berries, rinse them thoroughly, squeeze out the juice and filter it through a dense linen cloth. Add sugar and boil the syrup for 8 minutes. Filter hot through cheesecloth and pour into sterile dry jars. Roll up right there.

RAISIN

Buying raisins is expensive and even unwise if your own grapes grow in the garden. If you dry grapes with seeds, then you will get raisins, if without seeds, you will get raisins. In any case, for drying grapes, you need to select sugary varieties, with dense and ripe berries.
Divide large bunches of grapes into several small ones, remove rotten berries and rinse thoroughly. Blast for 3 seconds in boiling baking soda solution (6 g per liter of water) and rinse immediately with cold water. With this treatment, the smallest pores are formed on the berries, from which then moisture evaporates better during drying.
Put the processed bunches in one layer on a sieve (or other lattice base) and dry in the sun for two to three weeks, turning occasionally.
Remove the dried berries from the brushes, put them in boxes for a while, stand for 2 days, and then transfer them to jars, and so that the raisins do not dry out, close the jars tightly with lids.
Although grapes dried in the sun are tastier and better in quality, they can also be dried in the oven at 70 degrees.

GROZDENITSA (soaked grapes)

10 kg of grapes, 0.5 kg of mustard.
Take wine grapes. Tear the berries off the brushes, discard the rotten and damaged ones, rinse thoroughly. Place in sterile jars, sprinkle with mustard. Pour over with water, completely covering the berries. Close with plastic lids, take out to a cool place for 25 days.
The finished bunch should have a pleasant, not very sour taste.

GRAPE MARMALADE

Dark grapes - 1kg, dry red wine - 1/2, sugar - 500g.
Pour wine over the washed grapes and cook over medium heat for 10-12 minutes. Then knead the berries and squeeze the juice out of them. Drain the juice into a saucepan, add sugar to it and boil it down by a third. To make sure that the mass has boiled down, you need to drip hot marmalade onto a cold plate: if the drop does not spread, turn off the heat. Put the finished marmalade in jars and allow to cool, and then close them with lids and put in a cool place.

CANNED GRAPES

Canned grapes in their own juice
Grapes, sugar.
Select ripe undamaged berries, rinse. Squeeze juice from some of the berries using a juicer or a regular pestle. Let stand for 3 hours, then filter, pour into an enamel saucepan. Sugar can be added if desired. Boil. Cool slightly.
Arrange the other part of the berries in sterile jars and pour over the juice. Cover with lids and put to sterilize in hot water: half-liter cans for 10 minutes, liter - 15. Roll up. Turn the jars upside down, cool and store in a cold place.

Canned grapes with aspirin
Dessert grapes.
For filling: per liter jar - 3 tbsp. l. sea ​​salt, 8 tbsp. l. sugar, 1 aspirin tablet, 1 tbsp. l. mustard seeds, 2 cherry leaves, 70 ml of vinegar.
Choose strong, undamaged grapes, wash thoroughly and place in jars. Add salt, sugar, aspirin, mustard, and cherry leaves to each jar.
Boil water, add vinegar to it, wait 2-3 minutes and pour the solution over the contents of the jars. Close tightly with lids. Shake the jars for several days. Do not sterilize: mustard seeds will reliably ensure the safety and quality of the grapes. Store in a cool, dark place.

Canned table grapes
Table grapes, horseradish and cherry leaves, 5% mustard powder.
For pouring: 1 glass of sugar, 1 glass of salt, 1 bucket of boiled water.
Wash the grapes under running water, dry and roll in mustard powder.
Put horseradish and cherry leaves in an enamel pan on the bottom, lower a rubber hose into the pan. Lay out the grapes, sandwiching each row with cherry leaves. Top with horseradish and cherry leaves.
Prepare the fill. Fill the pot with it through the hose, inserting a watering can into it. This is necessary so that the water rises from below and does not wash off the mustard. Cover with a plate and leave for 10 days. When the grapes become a pleasant amber color and acquire a sweet and sour aftertaste, it can be considered ready.
The grapes harvested in this way are not rolled up in jars: thanks to mustard, it will not deteriorate and mold. Store it in a dark place and in a dark, opaque container, since grapes do not like light.

SALTED GRAPE LEAVES
For the preparation of stuffed cabbage, you can use not cabbage, but salted grape leaves. It should only be remembered that although the leaves of all varieties of edible grapes can be eaten, the leaves of red grapes are tougher, so it is better not to preserve them. But from white grapes - please! They are soft and delicious. True, it is better to collect them when the bush is just blooming.
1 kg of young grape leaves, 120 g of salt.
For brine: 1.5 l of water, 60 g of salt.
For salting, select undamaged large leaves without veins and a fluff from the bottom. Rinse them thoroughly, leave in cold water for 3 hours, changing the water every hour, then rinse under running water. Lightly dry and blanch for 3 minutes in boiling water. Throw in a colander, cool.
Place in sterile jars, layering with salt and tamp. Put a load on top so that the leaves lie tighter. Pour with brine, close with nylon caps and leave for 2 weeks, adding brine as needed. After that, take out to a cool place for storage.
Use for making stuffed cabbage and dolma.

GRAPE VINEGAR

1.5 kg of grape pulp remaining after squeezing the juice, 200 g of sugar, 1.5 liters of water.
Pour the pulp into a 3-liter jar, cover it with sugar, add water. Tie the neck with gauze and put the jar in a warm place.
After 3 months, filter the vinegar, bottle it, cover with paraffin and store horizontally in a dark place.

FRESH GRAPES BEFORE SPRING

To keep your grapes fresh and tasty until spring, you need to process them in a special way: lower them in warm (35 degrees) water for 15 minutes, then immerse them in boiling water for exactly 5 seconds, then instantly in cold water. Put the chilled grapes on a clean canvas and dry. After that, cover the grapes with sawdust and store in a cool dry place.

Pickled grapes are not a popular dish. Thanks to this, the hostess who prepares such a blank will always be able to surprise guests at any holiday. Compotes are traditionally made from grapes, and, of course, delicious homemade wine. However, you can also do a lot of interesting things with pickled berries in the future, for example, decorate a savory dessert or main course.

The classic recipe for marinated grapes

This recipe requires few ingredients to make pickled grapes. That is why it can be considered universal. On its basis, more astringent workpieces are prepared. Necessary:

1. Bunches of ripe grapes.
2. Water is one liter.
3. 100 grams of 9% vinegar.
4. 100 grams of sugar.

The number of berries depends on how many grapes are placed in the jars. It is interesting that if you marinate whole bunches, it looks especially interesting.

Water is poured into a saucepan and sent to the stove. Sugar is also put here. When the mixture boils for a few minutes, pour in vinegar. With this ingredient, the marinade is prepared in just a minute.

At this time, the grapes are washed, the bad berries are removed, and they are laid out in the jars. If the container does not allow placing a whole bunch, then the berries should be separated from the branches, and the latter should be removed.

You can also add cloves to pickled grapes, the recipe of which is almost classic. One per liter jar gives the finished dish a spicy flavor. However, not everyone likes it in the end. The berries are poured with boiling marinade.

According to this recipe for pickled grapes, the cans with the product must be sterilized for about ten or twelve minutes more. For another six hours, the finished dish in jars should be in a warm room and cool.

Pickled grapes for the winter go very well with meat, especially fried or baked.

Grapes on wine: spicy taste

This grape recipe is great from any variety of berries. You can buy white or red, and also opt for the garden version.

For cooking, you will need the following products:

1. Berries.
2. White wine, preferably dry - 400 grams.
3. 15 black peppercorns.
4. White wine vinegar - 400 grams.
5. Mustard beans - 5 rounded tablespoons.
6. One and a half teaspoons of salt.
7. 6 tablespoons of sugar.
8. A pair of cinnamon sticks.

As you can see from the list of ingredients, pickled grapes for the winter according to this recipe are tart and aromatic. Also, if desired, you can use additional sets of spices and seasonings.

Pickled grapes for the winter: a recipe without sterilization

To prepare the marinade, all ingredients are mixed in a deep bowl. Stir thoroughly so that the salt and sugar dissolve in the wine and vinegar. It is noteworthy that you can also slightly heat the future syrup over low heat so that the cinnamon gives off its aroma. However, before preparing the pickled grapes, the syrup should be chilled.

The berries are washed under running water, spoiled fruits are removed. You also need to peel off the branches and leaves. It is worth noting that for this recipe it is better to choose varieties with a hard skin; slightly unripe berries are well suited.

Berries are laid out in jars, preferably without tamping them. Pickled grapes are poured with cold syrup. Immediately, the rolled jars are sent to the refrigerator. This dish can be substituted for olives, as they are similar in taste and appearance.

Vodka Snack: Grape Madness

How to pickle grapes for the winter? For this recipe you need to take:

1. 3 kilograms of berries.
2. 4 liters of water.
3. 2 tablespoons of sugar.
4. Four are salts.
5. 3 pieces of cloves.
6. 3 leaves of lavrushka.
7. Four to five grams of ground cinnamon.
8. 200 grams of vinegar, six percent.
9. 4 tablespoons of mustard powder.

According to this recipe, grapes can be an excellent snack with strong alcohol, not only with vodka, but also with cognac or tequila.

First, soak dry mustard in a small bowl for seven to eight hours. It is better to do this at night, then in the morning you can immediately start preparing pickled grapes for the winter according to this recipe.

Water is put on a slow fire, salt, sugar, cinnamon are gradually added. Then put all the other spices, after the marinade boils, put the vinegar. Then, almost immediately, the syrup is removed from the heat.

This mixture should be allowed to cool at room temperature. Washed grapes are poured into clean jars. It is better to choose large fruits, but the variety of berries is not important here.

The cooled marinade is poured into the berries in a jar, covered with a lid. Now the workpiece is wrapped in a warm towel and left like that overnight. You need to store grapes in the refrigerator.

Grapes with mint: imitation olives

To prepare grapes according to this recipe, you need to choose green varieties. Then the similarity with olives will be maximum.

How to pickle grapes? First, you need to prepare all the ingredients:

1. Grape. It also turns out delicious if you choose a seedless variety, for example, raisins. It takes about half a kilogram of berries.
2. A teaspoon of dried mint.
3. Half a teaspoon of dried rosemary.
4. Black pepper, peas - a couple of pieces.
5. 10 grams fresh ginger root, peeled.
6. A pair of bay leaves.
7. 200 grams of water.
8. 100 grams of sugar.
9. 5 tablespoons of vinegar.

Cooking grapes with mint

To prepare the marinade, water in a saucepan is sent to the stove, all ingredients are added except grapes and vinegar and boiled for about five minutes. Now pour in vinegar, boil for a couple of minutes. Turn it off.

The marinade should be cooled, preferably at room temperature. The berries are washed, separated from the branches. Also, large specimens are pierced in several places with a fork or toothpick. The fruits are laid out in jars, poured with cool marinade. Such a dish is stored in a cold place.

Rustic grapes. Ingredient List

It is good to choose different varieties of berries for this recipe. Multi-colored berries laid in jars look beautiful. In total, for the preparation of pickled grapes you will need:

1. Half a kilogram of berries.
2. 100 ml of vegetable oil.
3. A couple of garlic cloves.
4. 25 ml of wine vinegar.
5. Half a liter of water.
6. 15 grams of red ground pepper,
7. 20 grams of salt.
8. A couple of bay leaves
9. 30 grams of sugar.
10. Rosemary branch.
11. A few peas of allspice.
12. Cinnamon stick. If desired, can be replaced with powder. However, this will make the taste less intense.

Method for preparing grapes. Description

They put rosemary in a jar, with a whole sprig. Garlic, cut into large pieces, and red pepper are also sent here. Now the layers of berries are the same color.

A layer of the same spices is placed on the fruits, again grapes, but of a different variety. The top layer is berries.

Now marinade is prepared from the rest of the spices and water. All together are boiled for about ten minutes. When it cools down, a jar with a blank is poured into it. Put vegetable oil on top and cover for the winter.

Armenian appetizer. Grapes in spices

This appetizer tastes like many oriental dishes. She's pretty spicy. This is probably why she is also loved in Russia. For her you need:

1. A kilogram of berries.
2. 100 ml of water.
3. 200 ml vinegar.
4. 20 grams of salt.
5. 50 grams of honey and sugar.
6. Five cloves and cardamom each.

Due to the sweet ingredients, the appetizer can be used to decorate desserts.

Cooking an Armenian snack. Recipe description

It is better to pickle grapes in bunches at once. Therefore, they are carefully washed, spoiled or overripe fruits are removed.

Now all the ingredients for the marinade are boiled, boiled for about five minutes. The grapes are laid out in sterile jars, poured with boiling solution and covered with lids. Now the workpiece is sterilized for another twenty minutes.

This dish can be stored in the refrigerator for about a year.

When the preparation is infused, and this usually takes several days, it can be served to the table with various dishes. So, pickled grapes, especially if the recipe contains pepper, goes well with meat dishes, especially with kebabs and kupat.

Cheese lovers also note that this appetizer reveals the taste of common hard cheese varieties. This is especially true for grapes according to the Armenian recipe. The sweetness of honey, viscous syrup and sour grapes add zest to the serving of cheese slices and decorate the table.

Many people attribute grapes pickled for the winter to desserts. There are recipes for baskets or cheesecakes decorated in this specific way. But this directly depends on the taste of the cook and the amount of ingredients in the marinade.

Grapes are a delicious and healthy dish. It is noteworthy that many are missing out on a decent amount of recipes, stopping at standard jam, compotes or wine. However, pickled berries are a great decoration and a delicious snack.

The beneficial properties of grapes have been proven since ancient times. Micro and macro elements necessary for the body are preserved not only in fresh fruits. Juices, compotes, jams and wine have a good supply of nutrients. One way to prepare grapes is to preserve them. In our article we will talk about how to pickle grapes and describe the most common recipes for canned grapes.

Fundamental rules

• give preference to table grape varieties;
• berries should have a dense structure and a reliable skin;
• preserve seedless varieties;
• separate the berries from the branches and monitor their integrity;
• do not use rotten or cracked fruits;
• rinse gently with warm water and put them in a colander to dry;
• containers for preservation are well washed, steam sterilized or boiled and dried
• on the grate with the bottom up;
• metal lids are also sterilized;
• place berries in containers not to the very top and fill with solution;
• pickled grapes with the addition of one of the preservatives, wine, balsamic
• vinegar or aspirin;
• be sure to use salt, sugar and spices in the form of cinnamon, cloves in recipes,
• cardamom, pepper, or bay leaf.

• try not to use varieties that are not intended for pickling, such as isabella or lidia;
• separate the berries from the branches or try to leave no more than 5 pieces on the stem;
• do not put fruits in a container tightly to each other;
• make sure the jars and lids are intact before canning;
• cool the swirling vessels upside down by wrapping them in a blanket.

Recipe number 1

Pickled grapes can be used as an interesting snack along with olives and prunes. It goes well with a glass of wine and is perfect for dressing many salads. It is often served as an addition to cheeses and is used to make canapes with Brie cheese.

Ingredients

• fresh grapes - 0.5 kg;
• sugar - 1 glass;
• white wine vinegar - 2/3 cup;
• dry white wine - 1/3 cup;
• mustard beans - 1 tsp;
• cinnamon - 1 pc;
• salt - 0.25 tsp;

Prepare half a kilogram of fresh grapes for cooking. It is better to choose black or red varieties with large berries or seedless raisins. The berries are carefully washed, dried and removed from the branches, and the joints with the stems are cut off.

Marinade

Put a saucepan on the fire, in which put two-thirds of a glass of white wine vinegar, a third of a glass of dry white wine, a glass of sugar, 1 tsp. mustard beans and black pepper to taste, a cinnamon stick and 0.25 tsp. salt. When the mixture boils, remove from heat.

Add the marinade to the prepared berries and leave for several hours, and preferably overnight. If you want a bright, tart taste, pour the hot solution over the fruit. For strong, delicate, whole berries, mix the ingredients as they cool.
Thus, you can prepare pickled grapes for the winter and enjoy a delicious meal at any time.

Recipe number 2

Ingredients

• fresh grapes - 1 kg;
• water - 0.7 liters;
• sugar - 0.3 kg;
• 6% wine or balsamic vinegar - 100 gr;
• cloves - 8 pcs;
• mustard beans - 1 tsp;
• cinnamon - 2 pcs;
• salt - 10 gr;
• black peppercorns - to taste.

Pickled grapes, the recipe of which we will describe below, is an excellent side dish for meat, Provencal cabbage and fruit desserts.

Before you start cooking, prepare about 1 kg of grapes, rinse them thoroughly under running water, cut the bunches into small pieces of 3-4 berries each. Pour 8 clove buds, 1 - 2 cinnamon sticks into a dry jar and dip the grapes into it.

Marinade

Now start cooking the marinade. Bring 0.7 L of water to a boil, add 0.3 kg of brown cane sugar and 10 g of salt. Wait until they are completely dissolved and remove from heat. Next, pour 100 g of 6% grape or balsamic vinegar. Pour the finished mixture into a jar with grapes and spices.

If you are preparing pickled grapes for the winter, the jars need to be sterilized. To do this, fill the pan with two-thirds of water and boil for 20 to 50 minutes, depending on the volume of the cans.

Recipe number 3

Ingredients

• light grapes;
• water;
• sugar - 2 tsp;
• vinegar 4% - 2 tsp;
• bay leaf - 1 pc;
• salt - 1 tsp;
• black peppercorns - 7 pcs.

* The indicated ingredients are taken for 0.5 l cans; for larger containers, a proportional increase in products is required.

White grapes can be prepared for the winter without sterilization. To do this, you need light grapes, which are washed well and the berries are separated. 7 black peppercorns, 1 bay leaf and berries 1 cm below the neck are dipped into sterilized half-liter and dried jars.

Marinade

In a saucepan, bring water to a boil and pour jars of grapes and spices with it, which are covered with sterilized lids. After 3 minutes, pour the water back into the pot so that the spices remain in the jar. Pour another glass of water and bring the mixture to a boil again, adding 2 tsp for each can. sugar, 1 tsp. 4% table vinegar and 1 tsp. salt. Boil the mixture for 1.5 minutes, and then pour into the jars, adding 1 tsp to each jar. vinegar. Jars of pickled grapes for the winter are ready and you can spin them.

Recipe number 4

Ingredients

• raisins grapes - 0.4 kg;
• water - 200 gr;
• sugar - 100 gr;
• vinegar 9% - 5 tablespoons;
• bay leaf - 1-2 pcs;
• salt - 1 tsp;
• black peppercorns - 0.25 tsp;
• fresh ginger - 10 gr;
• dried rosemary - 1 tsp;
• dried mint - 1 tsp

Grapes can be prepared with mint and rosemary. To do this, you will first need to rinse and separate the berries from 0.4 kg of raisins. The grapes are pierced with a toothpick in several places and placed in a sterilized jar. Add some rosemary or thyme if desired.

Marinade

Pour 200 g of water into a saucepan, add 100 g of sugar, 5 tbsp. 9% vinegar, 1 - 2 bay leaves, 10 g fresh ginger, 0.25 tsp. black peppercorns, 0.5 tsp. dried rosemary and 1 tsp. dried mint. If fresh herbs are available, you can add them.

Bring the mixture to a boil and let cool. Pour the marinade over the jars and twist. Let them cool by turning them upside down and covering them with a blanket.

Recipe number 5

You can marinate grapes with mustard. To do this, prepare fresh large table grapes at the rate of 1 kg of fresh fruit per 750 ml of marinade. Rinse the berries and carefully separate from the branches. Place them in sterilized jars.
Boil 10 liters of water, adding 2 kg of sugar, 200 g of 9% vinegar, 5 g of cloves, 10 g of mustard, 15 g of cinnamon, 10 g of bay leaves and 15 g of black peppercorns. Wait for the mixture to cool and pour it over the grapes. You can twist the jars and send them for storage.

Canned tomatoes with grapes

Ingredients

• tomatoes -1.3 kg;
• Bulgarian pepper - 2 large;
• white grapes - 300 gr;
• garlic - 2 cloves;
• greens (horseradish leaves, dill branches, currant leaves) - 50 gr.;
• sugar - 1 tbsp. l .;
• salt - 1 tablespoon;
• black peppercorns - to taste.

* The specified spices for making the marinade are taken for cans of 2 liters, for larger containers, a proportional increase in products is required.

For this recipe, you will need 1.3 kg of ripe tomatoes, 2 bell peppers and 300 g of white grapes for each serving. Everything must be thoroughly rinsed and placed in sterilized jars. Add 2 cloves of garlic and 50 g of herbs (horseradish leaves, dill branches, currant leaves), peppercorns to the bottom of the prepared container, lay the ingredients in layers.

Marinade

Next, fill with boiled water and leave for 20 minutes, covering the jars with a lid. The water must be drained into a saucepan and brought to a boil again. And add 1 tbsp to the banks. l. salt and 1 tbsp. l. Sahara. Refill with water and tighten the jars. Leave them upside-down overnight and store them in a cool, dark place.

Pickled tomatoes with grapes

Ingredients

• tomatoes;
• white grapes;
• garlic - 3-4 cloves;
• onions - pcs;
• fresh basil - 1 sprig;
• fresh mint - a sprig;
• cloves - 3-4 pcs;
• black peppercorns - 4-5 pcs;
• sugar - 4 tbsp. l .;
• salt - 2 tablespoons;
• vinegar 9% - 1.5 tbsp

* The indicated spices for making the marinade are taken for 3 liter cans, for larger containers, a proportional increase in products is required.

There is another way to preserve tomatoes for winter spinning. To do this, you need tomatoes and grapes, which are carefully washed and separated from the branches. In a three-liter jar, alternately lower the tomatoes, berries, before that, 1 sprig of fresh basil, 3 - 4 cloves of garlic, 3 - 4 cloves of cloves, 4 - 5 peas of black pepper, 1 onion, 1 sprig of mint are placed on the bottom.

Marinade

Pour boiling water over the jars for 5 to 10 minutes. Drain the solution back and bring the water to a boil again, then repeat the pouring procedure for 5 to 10 minutes. Drain the mixture back and add 2 tbsp. salt and 4 tbsp. sugar, bringing to a boil. Add 1.5 tbsp to the jars. 9% vinegar and then pour in the marinade. Twist the jars and leave to cool upside down.

Now you know a few simple recipes for making grape marinade. Choose your favorites and don't be afraid to experiment. Your family and friends will appreciate your culinary masterpieces.

Pickled tomatoes with grapes video

Pickled grapes are a preparation that can be served with meat, fish, poultry, and cheese. Interestingly, you can pickle a delicious salad from grapes for the winter, using vegetables, for example, cucumbers or tomatoes, as additional ingredients. You can marinate grapes or grape salad according to various recipes that are distinguished by their pungency, spice, and sweetness.

Pickled grapes - a preparation that can be served with meat, fish, poultry, and cheese

Traditional recipes are considered to be the best preservation methods, which are distinguished by neutral tastes that can satisfy the addictions of any person.

In order to make a grape appetizer according to a traditional recipe, you will need:

• 1 kilo of grapes;
• 0.9 liters of drinking water;
• 1 cinnamon stick;
• 130 grams of granulated sugar;
• 100 milliliters of 9% vinegar;
• 8 peas of a mixture of peppers;
• 4 carnations;
• 1 star anise;
• 1 dessert spoon of salt;
• 2 bay leaves.

How to prepare at home:

1. The grapes are inspected for spoiled areas, rinsed, divided into branches of 3-5 berries.
2. The berries are laid out in a sterile container, filled with cool boiling water and left for 13 minutes.
3. Water is poured into a bowl, sugar, salt are poured, everything is kneaded and cooked for 6 minutes. Then all the spices are laid out, and the liquid languishes for another 3 minutes.
4. Vinegar is poured into the base, the bowl is removed from the burner.
5. The infusion is drained from the cans, and the marinade is poured in its place.
6. The container is sealed, turned upside down and insulated.

The grapes prepared according to this recipe are an excellent ingredient for canapes, fruit and cheese plates.

Pickled grapes for the winter (video)

How to cook pickled grapes in Georgian style?

This appetizer is distinguished by spice and moderate pungency, which allows it to be used for serving main courses, savory salads.

In addition to the grapes themselves, pickling requires the following ingredients per 1 liter of water:

• 5 bay leaves;
• 2 tbsp sugar
• 9 allspice peas;
• 2 dessert spoons of salt;
• 0.5 liters of 6% vinegar;
• 1 pinch of cinnamon;
• a small amount of olive oil;
• 2 carnations.

This appetizer is distinguished by spice and moderate pungency, which allows it to be used for serving main courses, savory salads.

How to preserve:

1. Banks are washed with soda, all the spices are laid out on the bottom.
2. The bunches are divided into twigs of 7 berries.
3. The resulting small clusters are rinsed, scalded with boiling water, reclined in a colander and laid out in a container washed in advance.
4. Bunches of grapes are pressed down with a light weight. This is necessary so that the grapes do not float. The load should be secured with two sticks folded in a cross and inserted into the neck.
5. In a separate bowl, bring the water mixed with granulated sugar and salt to a boil.
6. Vinegar is poured into the workpiece, and then the prepared hot filling is poured into the same.
7. Oil is carefully poured into the neck so that it forms a dense layer 0.5 centimeters thick.
8. Next, the container should be covered with parchment and tied. The product should be infused for 30 days at a temperature not exceeding 10 degrees.

An open workpiece in Georgian should be stored in the refrigerator. It is advisable not to shake the jar during storage, as the oil can mix and destroy the integrity of the layer that protects against bacteria.

Canning grape dessert

This recipe is notable for its spice and interesting slightly bittersweet taste. The grapes are firm and juicy.

During the cooking process you will need:

• 1.5 kilos of blue grapes;
• 2 cups 9% vinegar
• 9 dessert spoons of mustard seeds;
• 15 clove buds;
• 400 milliliters of white table wine;
• 15 peas of a mixture of peppers;
• 1.5 dessert spoons of fine salt;
• 5 cups granulated sugar.

The grapes are firm and juicy

How to prepare:

1. The grapes are moved, washed, dried, transferred to a glass container so that the berries fill it up to the shoulders.
2. The workpiece is filled with boiling water, covered with a lid and left for 10 minutes.
3. The infusion is drained, instead of it mustard, cloves, pepper are added to the grapes.
4. Wine is poured into a clean, dry bowl, sugar, salt are added, everything is mixed and heated over high heat. After the liquid boils, the fire activity should be reduced and the pouring should be darkened for another 2 minutes.
5. Then vinegar is poured into the liquid, the bowl is removed from the burner.
6. The grapes are poured with boiling marinade. The container is immediately closed with a canning key, placed on the lid and wrapped in a blanket.

Such a preparation allows you to prepare not only a delicious and aromatic pickled dessert, but also a delicious filling for light salads, since in the process of infusion the berries will give a rich tasty juice.

Canning grapes with vegetables

Many housewives harvest grapes along with vegetables for the winter. The result is an interesting, juicy, sweet salad, and if you add pungency to the preparations, the grapes will look like olives. Such preparations will be an excellent addition to side dishes, as well as meat and fish dishes. The grapes preserved in this way go well with seafood, making them even healthier and easier to digest.

Pickled grape recipe without sterilization: with cucumbers

Cucumbers have neutral taste, which allows you to combine them not only with other vegetables, but also with fruits and even berries! Cucumbers and grapes are considered one of the interesting combinations. Canning this tandem creates a delicious crispy appetizer that makes a great winter salad.

To prepare such a snack, you need:

• 300 grams of grapes;
• 1 cherry leaf;
• 4 peas of a mixture of peppers;
• 50 grams of green beans;
• 1 carrot;
• 2 garlic cloves;
• 1 horseradish sheet;
• 300 grams of cucumbers;
• 2 currant leaves;
• 3 bay leaves;
• 5 dessert spoons of salt;
• 2 carnations;
• 5 dessert spoons of sugar;
• 15 grams of citric acid;
• 0.5 liters of water.

Cucumbers and grapes are considered one of the interesting combinations.

How does conservation work:

1. All vegetables are washed. The grapes are moved, separated from the twigs and pierced with a toothpick.
2. The beans are freed from the pods.
3. The cucumbers are cut into 1 centimeter thick circles.
4. Carrots are peeled and cut in a similar manner to cucumbers.
5. The garlic is peeled from the dried layer, cut into 4 pieces.
6. All spices and herbs are placed on the bottom of a clean container.
7. Then grapes, beans, cucumber and carrot circles are laid out on the spices. To make the workpiece look spectacular, vegetables should be placed in layers.
8. Boiling water with salt, sugar and citric acid is poured into the container, the workpiece is covered with a lid.
9. Next, the workpieces are sent to a bowl of boiling water for sterilization. This process should take 25 minutes.
10. Then the container is sealed, placed with the neck down and wrapped in a warm blanket.

Thanks to gentle heat treatment, the cucumbers retain their unique crunchy texture. Also, this neutral vegetable is infused with the sweetness of the grapes punctured by a toothpick.

How to marinate isabella: with tomatoes

This grape-tomato snack has a sweet taste and delicate aroma. It is interesting that such a combination of vegetables and berries has a beneficial effect on the body if they are properly marinated.

This will require:

• 1 kilo of cherry tomatoes;
• 1 bell pepper;
• 1 kilo of Isabella grapes;
• 1 chili pod;
• 3 garlic cloves;
• 3 bay leaves;
• 7 currant leaves;
• 5 cherry leaves;
• 100 milliliters of 9% vinegar;
• 9 peas of a mixture of peppers;
• 9 carnations;
• 1 horseradish sheet;
• 3 dill branches;
• 1 liter of water;
• 4 dessert spoons of sugar;
• 1 tbsp salt

You can use not only Isabella, but also grapes of a different variety.

How is pickling:

1. All vegetables and berries are rinsed under running water.
2. The skins of grapes and tomatoes are pierced in several places with a toothpick.
3. Bell peppers are chopped into strips.
4. Chili is cut into thin circles.
5. All spices, tomatoes, peppers and grapes are added to the bottom of a clean container.
6. In a separate bowl, bring the water mixed with granulated sugar and salt to a boil. The liquid boils for another 10 minutes, supplemented with vinegar and poured into prepared jars. The blanks are covered with lids and sent to a 20-minute sterilization.
7. The container is sealed, placed with the neck down and insulated.

You can eat the prepared snack after 2 weeks.

You can marinate not only vegetables, but also berries. For example, pickled grapes are considered an excellent winter snack. Interestingly, grapes can be pickled not only as a dessert, but also as a spicy appetizer used as an ingredient for salads and main courses. Before you start pickling, you need to carefully prepare the main ingredient.

Rules for choosing grapes for conservation

To prepare pickled grapes, you need to carefully select the ingredients. This is required not only to improve its taste, but also so that the blanks retain their freshness as long as possible.

The best grape varieties suitable for conservation are:

• Nimrang;
• Tabriz;
• Senso;
• Agadai.

It is these varieties that are characterized by large fruits, a dense shell, and loose flesh. It is also considered an excellent option for canning. In order to preserve the freshness of the preparation for a long time, the berries should be carefully sorted out before cooking. The fruits should be free of dents, cracks, signs of rot. The vine branch should not be light green - this shade indicates that the berries are not ripe.

After the berries are sorted out, you can proceed to pickling them.

Pickled grapes (video)

Pickled grapes: a simple preparation for the winter

Required Ingredients:

• 2.5 kilos of grapes;
• 1 glass of vinegar essence;
• 4 glasses of water;
• 2 dessert spoons of salt;
• 1.5 cups of sugar;
• 1 pinch of cinnamon;
• 2 bay leaves;
• 1 clove;
• 3 allspice peas.

How canning takes place:

1. Salt and sugar dissolve in water. The liquid is put on fire, seasoned with cinnamon, bay leaves, cloves, pepper, mixed and brought to a boil. The marinade is cooked for 5 minutes and then supplemented with vinegar and removed from heat.
2. The berries are washed, dried, distributed to the banks.
3. The hot marinade is poured into the blanks. The jars are covered with lids and sent for sterilization. The curls should be sterilized within 20 minutes.
4. The blanks are sealed, placed upside down, wrapped in a blanket and left alone for 1 day.

Interestingly, these pickled grapes are compared to olives in their taste and appearance. To ensure maximum similarity of grapes to olives, choose green or black varieties.

Recipe for pickling grapes without sterilization

To preserve berries, you must:

• 0.8 kilos of raisins;
• 70 milliliters 9% vinegar;
• 600 milliliters of water;
• 160 grams of sugar;
• 1 cinnamon stick.

How to cook without sterilization:

1. Kishmish gets over, washed in cool water, dried and poured into a liter jar.
2. Water is poured into a separate saucepan, sugar is added and cinnamon is added, the liquid is mixed, cooked for 6 minutes.
3. The marinade is removed from the burner, mixed with vinegar. Cinnamon is removed from the liquid.
4. The berries are poured with hot marinade, the blanks are immediately rolled up, placed upside down, insulated and left for 12 hours.

Such an appetizer will become not only an excellent dessert, but also a good appetizer for light white wine. In this case, canned grapes are best served with a slice of cheese.

How to preserve isabella for the winter

For this you need:

• 1 kilo of isabella;
• 1 kilo of sugar;
• 100 milliliters.

How to make jam:

1. The berries are washed, dried, sprinkled with half the sugar and left for 10 hours.
2. The rest of the sugar is mixed with juice and put on fire. The liquid is brought to a boil and cooked until the sugar granules are completely dissolved.
3. The syrup is cooled to room temperature and then mixed with the berries.
4. The mass is put on a quiet fire and cooked until all the grapes settle to the bottom of the pan.
5. Hot jam is poured into clean jars, sterilized for 15 minutes, and sealed with help.
6. The workpiece is turned over and insulated.

The jam prepared according to this recipe turns out to be rich not only in its taste, but also in its color. Most often, isabella takes on a black tint.

Pickled grapes in Georgian style

A distinctive feature of this recipe is that in the process of preparing the blank, not individual berries are used, but small bunches.

So, in addition to grapes, you will need ingredients for pouring - for 1 liter of water you will need:

• 2 tbsp sugar
• 2 dessert spoons of salt;
• 500 milliliters of 6% vinegar;
• 9 allspice peas;
• 5 bay leaves;
• some olive oil;
• 1 pinch of cinnamon;
• 2 clove buds.

Pickling takes place using the following technology:

1. Spices are placed at the bottom of the washed cans.
2. Large clusters are divided into small ones so that one of them contains only 6-7 grapes. The bunches are washed, scalded, dried and placed in a clean container.
3. A light load is installed on the grapes so that the berries do not float. The load is fixed with two sticks inserted into the neck in a crosswise position.
4. The grapes are poured with vinegar, boiling water, in which salt and sugar were previously dissolved.
5. Then oil is gently poured onto the top of the workpiece. The oil should form a layer half a centimeter thick.
6. The workpiece is covered with parchment, tied and stored at a temperature not exceeding 10 degrees for a month.

At the end of 30 days, a Georgian grape snack can be opened and eaten, while the jar should be moved to a cool place.

Grape dessert for the winter

You can prepare jam from whole grape berries for the winter... Such a delicacy is a real dessert, because grapes, interacting with walnuts, reveal their taste to the maximum. To prepare dessert you need:

• 500 grams of grapes;
• 500 grams of sugar;
• 1 handful of walnuts;
• 50 milliliters of water;
• a pinch of vanillin.

How does conservation work:

1. The grapes are sorted, washed, blanched for 6 minutes.
2. In a separate saucepan, the water is mixed with the sugar. The container is placed on the burner, and the sugar in it is brought to complete dissolution.
3. Blanched grapes are immediately transferred to hot syrup, everything is mixed and cooked for another 5 minutes, removed from the burner, covered with a lid and infused for 5 hours.
4. During this time, nuts can be prepared. For jam, you need halves of their kernels. It is advisable to pre-rinse and dry the walnut.
5. A saucepan with grapes is put on fire, its contents are brought to a boil, mixed with vanilla and nuts. Everything is mixed, cooked for 20 minutes, laid out in sterilized jars, sealed and left to cool.

Cooked jam can be stored at room temperature in a dark place. According to a similar recipe, you can prepare grape jam with orange peel.

Pickled grapes: Grandma Emma's recipe (video)

The presented recipes make it possible to quickly and easily prepare canned grapes for the winter. It is worth considering that red varieties require a longer heat treatment, therefore, when using them, it is necessary to add 5-15 minutes to the cooking time.